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Portobello ”Steak” with Avocado chimichurri
Recipe: Charlotte Hamilton (Charlotte's Foodweb)
Marinated and grilled portobello ”steaks” with a slightly spicy avocado chimichurri sauce: a surprisingly flavorful and plant-based meal that you put on the table in less than 30 minutes. The fresh chimichurri sauce with its own twist, inspired by a classic Argentine and Uruguayan cuisine, makes for a rich and balanced dish. The flavor of the portobello comes into its own thanks to an aromatic marinade with kanzuri and yuzu soy sauce.
Serve with soft (vegan) mashed potatoes and vegetables of your choice for a complete (vegan) meal.
Recipe
2 people
20 minutes preparation time + 10-minute waiting time
Ingredients
- 2 large portobello mushrooms
For the marinade
- 2 tablespoons balsamic vinegar
- 2 tablespoons yuzu soy sauce (or other soy sauce)
- 2 tablespoons of olive oil
- 1.5 teaspoons kanzuri (fermented chili paste with yuzu) or 1 teaspoon chile/cayenne pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon (smoked) paprika
- 2 cloves of garlic (sliced)
- 1 tablespoon vegan barbecue sauce (optional)
For the chimichurri
- 1 bunch of parsley
- 2 cloves of garlic (sliced)
- 1 medium onion
- 1/4 teaspoon chili pepper
- 2 teaspoons of olive oil
- 2 tea spoons of lemon juice
- salt and pepper
- 1 avocado
Preparation
Remove the stem from the portobello and start marinating. Mix all the marinade ingredients together and rub the portobello well with it. Then place them in a deep plate, container or bag and pour the remaining marinade over them. Then let them marinate for at least 10 minutes, or longer for more intense flavor.
Meanwhile, prepare the chimichurri. Finely chop the parsley, onion and garlic. Mix them with the olive oil, chili pepper, lemon juice and salt and pepper. Taste and adjust the flavor if necessary. Add the avocado and mix together and set aside.
Heat a grill or skillet over medium-high heat. Add a dash of oil or butter and fry the portobello steaks in it. Each side 2-3 minutes, or until caramelized and deep golden brown. Brush the portobello steaks with the remaining marinade while frying to add more flavor.
- Serve the portobello steaks with the chimichurri on top.